DirtyFLRestaurant Inspection Data

IHOP RESTAURANT #36-221

Health inspection records show IHOP RESTAURANT #36-221 in DAYTONA BEACH has 10 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 10 reports on file

155 Bill France Boulevard
Daytona Beach, Florida, 32114
Volusia County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13462556

Met Inspection Standards

2 high, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine
  • 32-07-5:Basic - Bathroom facility not clean. -walls soiled around hand dryers in men's and ladies room
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -across from egg station and cook line -by walk in cooler door
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and keys Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. -cook line,storage room,prep area under equipment
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -by equipment station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top burners with build up -2 reach in coolers gaskets soiled
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -cook line cooler
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee washed hands and changed gloves **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage 124f to 131f,placed on grill to reheat

7/16/2025· 7mo ago

Visit ID: 13461737

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease and food debris -wires soiled behind kitchen order screens -hood filters Warning - From follow-up inspection 2025-07-16: Wires time extended improved **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled with grease under cooking Warning - From follow-up inspection 2025-07-16: Improved **Time Extended**

7/15/2025· 8mo ago

Visit ID: 10909671

Follow-up Inspection Required

1 high, 5 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. -ladies room first stall sign stated out of order. Per manager plumber has been called. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent soiled by walk in cooler Warning
  • 08B-38-4:Basic - Food stored on floor. -batter Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease and food debris -wires soiled behind kitchen order screens -hood filters Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled with grease under cooking Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batters 49f to 61f ,per manager was sitting out of cooler while employee was cleaning cooler-batters cooled to 40 -sausage 46f,cheese 45f,beef 46f,ham 47f less than 4 hours,per manager door was open, employee placed bags of ice on product Warning

1/30/2025· 1y 1mo ago

Visit ID: 8849802

Met Inspection Standards

1 high, 5 basic

  • 32-07-4:Basic - Bathroom facility not clean. -wall under dryer soiled in men's and ladies room
  • 12B-13-4:Basic - Employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cookline
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at cookline -floor under fryer soiled with grease and debris
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hashbrown 50 less than 1 hour ,placed in cooler -butter packet 51f **Corrective Action Taken**
  • 49-01-4:Wood stored in water heater room. For reporting purposes only.

8/6/2024· 1y 7mo ago

Visit ID: 8849389

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled with grease and food debris -exterior of mixer Warning - From follow-up inspection 2024-08-06: Burners improved Mixer complied **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves and soda boxes in storage room Warning - From follow-up inspection 2024-08-06: **Time Extended**

8/5/2024· 1y 7mo ago

Visit ID: 8731222

Follow-up Inspection Required

2 high, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled with grease and food debris -exterior of mixer Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -salad cooler Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves and soda boxes in storage room Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher went from dirty to clean,manager corrected dishwasher **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Reach in cooler Batter,liquid egg,cut tomatoes,cut lettuce 46f to 57f ,per manager restocked this morning ,placed in walk in cooler Liquid egg 52f - per employee was sitting out of cooler. Warning

1/30/2024· 2y 1mo ago

Visit ID: 8600652

Met Inspection Standards
  • N/A:No Violations Were Observed

1/29/2024· 2y 1mo ago

Visit ID: 8595856

Follow-up Inspection Required

3 high, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine around where doors meet top of dish machine Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled with food debris and grease -interior of small freezer on cookline,employees cleaning Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -box of spoons on floor in storage room Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee touched pants continued to work with food. Manager had employee wash hands and put new gloves **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -57f hash brown less than 4 hours ,manager discarded -44f liquid eggs - Sliced cheese 44f -Mac and cheese 44f Per operator had truck this morning Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -gluten batter 45f ambient cooling approximately 4.15 hours placed in freezer,can't determine ingredients no packaging available Warning

12/19/2023· 2y 2mo ago

Visit ID: 8574848

Met Inspection Standards

3 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cookline next to reach in cooler, next to mixer
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in topping at waitstation Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire shelving, bottom cooler across from burner stove soiled, with residue.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan, Emily, Karen
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters behind soda machine installed 12/21 according to label.

7/7/2023· 2y 8mo ago

Visit ID: 8352504

Met Inspection Standards

4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove burners soiled with grease and debris
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -salad cooler on cookline
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with food debris under cookline